Ingredients

Coconut : 1
Drumstick : 2
Dried cluster beans : 10
Dried Sundaikkai (devil's fig) : 10
Kuzhambu Vadakam : 6
Chilli Powder : 3 tsp
Coriander powder : 3 tsp
Tamarind : one lemon sized ball
Peppercorns : 1
Turmeric Powder : ¼ tsp
Salt : as needed
Mustard : 1
Small Onion : 6
Curry leaves : 1 bunch
Oil : as needed

Method

Grate coconut.
Cut drumstick into pieces and parboil.
Heat oil in a pan, add grated coconut, peppercorns, 1 small onion and fry.
Add curry leaves, chilli powder, coriander powder, fry and set aside.
When cool grind to a paste.
Add 2½ cups of water to tamarind and extract.
Add the ground paste to tamarind extract.
Heat 3 tbsp oil in a pan, add the dried Sundaikkai, Dried cluster beans, Kuzhambu Vadakam, fry and set aside.
Heat oil in a pan, add the tamarind extract mix.
When it boils, add drumstick, turmeric powder, salt and let it boil for 5 minutes.
Add the fried items, close the pan with lid and let it boil on low flame.
When the contents become thick remove form fire.
Heat oil add mustard, finely cut small onions, curry leaves and when the mustard splutters add it to the prepared theeyal.


This recipe is taken from the book "Maavatta Samayal" by Revathi Shanmugam published by Kannadhasan Pathippagam